Meal plans for this week-GO! <lacking ideas for midweek!>

S - roast chicken, all trimmingsM - Salmon and leeks with pasta - Philadelphia cheese stirred through to make a "sauce" with green beans and peasT - cottage pie with broccoli and carrotsW - spicy turkey with beans and rice including sweetcorn and peasTh - chicken in gravy in a big Yorkshire pud with any leftover veg and a couple of new potatoes chopped in.F - fish and potato wedges with baked beansSa - eat outSu - roast pork, all trimmings

Today: Sausage, mash veg and gravy for us and beans for DS. I am using us loads of veegies and have taken the snags of the freezer.M:Homemade soup - we had the rest for lunch today T: Chili - from freezerW:Chicken curry T:chicken cacciatore and gnocchi (thanks to Janye for the idea) F: Going out for cocktails and Italian tapasS: homemade pizzaS: Homemade doner kebab with salad and pita - from freezer

Today - home made beef stewMon - leftover stew and mashTues - pasta and sauceWed - home made pork and sesame meatballs and vegetable riceThursday - roast chick and trimmingsFriday - chicken salad (using leftovers) with home made coleslaw and potato saladSat - full English, home made chicken soup (from leftovers and the bones)

I'm also struggling for ideas this week, plus it is one of those weeks from hell with no time. Argggghhh:

S: went out for Mother's Day lunch so just salads, homemade houmous etc laterM: spinach & pine nut pastaT: jackets with tuna, salad etcW: veggie chilli, tortilla wraps, rice, guacamoleT: I'm home late (parents eve) so DH will have to think of something - there's a veggie lasagne in the freezer so might be thatF: DS at a party, & DH & I are out for dinner - yippeee!S: postponed mothers day cooking dinner for my Mum - feta cigars to start, Jamies baked sea bass for main, followed by homemade sticky toffee pud

Score the pork skin with a sharp knife at 1cm intervals. A stanley knife is the best tool for this job. Alternatively, you can spike the skin all over with a sharp needle. Boil a kettle of water and pour it over the skin of the pork. Leave to drain.

Dry roastthe two types of pepper in a large pan until they smell aromatic. Add these to a spice grinder and grind to a powder before mixing with the salt & five spice.

Dry the pork off completely with some kitchen paper. Flip it over so it's flesh side-up. Rub the aromatic spice rub all over the meat, but not the skin. Make sure to rub it on the sides too.

It's best to let it sit for a few hours, to allow the flavours to permeate. When you're ready to roast the pork, preheat the oven to 230 degrees. Roast the pork for 30 minutes at the high temperature.

Reduce the heat to 160 degrees and roast the pork for 30 minutes for every 500g of meat